In Greek: pronounced (take a deep breath) zah-bon-oh-tee-roh-floh-YEH-res These delightful appetizers are a delicious combination of ham and cheese, rolled up in phyllo and dipped in grated cheese before frying. In Greek, they're called floyeres (flutes) because of the shape. Make Ahead: Flutes can be formed in the phyllo a few days ahead, and kept covered (airtight) in the refrigerator. Dip in egg whites and grated cheese and fry just before serving. Don't like ham? Leave it out, and use just the cheese filling. From Nancy Gaifyllia, former About.com Guide. Taken from greekfood.about.com for ZWT.
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- 1Cut each sheet of phyllo into 3 long strips. (Keep unused phyllo covered with a sheet of plastic wrap topped with a damp towel while working to keep the phyllo sheets from drying out.).
- 2Cut each piece of ham in half.
- 3Cut the cheese into small finger-shaped pieces.
- 4Place the grated cheese in a shallow bowl.
- 5Place one piece of ham and a piece of cheese at one end of the phyllo strip and roll up.
- 6Twist the ends slightly and tuck under; continue until all ham and cheese has been used, keeping prepared "flutes" well covered with plastic wrap.
- 7Whisk together the egg whites and water.
- 8Dip the flutes into the egg whites and roll in grated cheese.
- 9Fry quickly in very hot oil - enough so that they don't stick on the bottom of the pan - until golden.
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Nutritional Facts for Zabonotyrofloyeres: Ham and Cheese Flutes
Serving Size: 1 (90 g)
Servings Per Recipe: 20
- Amount Per Serving
- % Daily Value
- Calories 226.5
- Calories from Fat 112
- Total Fat 12.4 g
- Saturated Fat 7.3 g
- Cholesterol 29.0 mg
- Sodium 575.2 mg
- Total Carbohydrate 15.8 g
- Dietary Fiber 0.4 g
- Sugars 0.1 g
- Protein 12.3 g
The following items or measurements are not included: